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Freemantle

Church of England Community Academy

Crispy Chocolate Fridge Cake

Ingredients:

  • 300g dark chocolate, broken into chunks
  • 100g butter, diced
  • 140g golden syrup
  • 1 tbsp vanilla extract
  • 200g biscuits, roughly chopped
  • 100g sultana
  • 85g Rice Krispies
  • 100-140g mini eggs (optional)
  • 50g white chocolate, melted

 

Method:

  1. Line a 20x30cm tin with baking sheet.
  2. Melt the chocolate, butter and golden syrup into a bowl set over a pan of simmering water.
  3. Stir occasional until smooth and glossy.
  4. Add the vanilla, biscuits, sultana's and Rice Krispies and mix well until everything is coated.
  5. Tip the mixture into the tin, then flatten it down with the back of a spoon.
  6. Press in some mini eggs. and put into fridge to set.
  7. When hard, drizzle all over with melted white chocolate and set again before cutting into chunks.
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